Carrot & Walnut Dip

As you may already know, most conventional dips and spreads out on the market are packed with things like GMO canola oil, sodium, sugar and preservatives.

With the long weekend upon us and the inevitable appetizers that will cross the table, I wanted to share this carrot & walnut pate recipe I discovered in Ann Boroch’s The Candida Cure Cookbook to compliment your crackers or veggies. The walnut content will also help you maintain sanity during your family gatherings with its high vitamin E, omega 3, vitamin, mineral and antioxidant content 😉

The more whole foods you can get onto your family’s table, the less you’ll be eating packaged options that (let’s be honest) aren’t doing you any favors.Continue reading

Soft & Delicious “Juice Pulp” Brownies

Something really wonderful happened in my kitchen today. If you follow me on Instagram, you know that I recently bought a juicer. I’ve been trying to make one juice per day, as it gives my digestive system a break, and provides me with so many nutrients from veggies I realistically would not eat on a daily basis. But what about all the pulp?Continue reading

Artichoke, Leek & Black Olive Baked Frittata

I got this frittata recipe from Julie Daniluk and love it. It’s not my typical go-to ingredients or seasonings so it’s a great way to add diversity to my menu. It’s also the first time I made a frittata 🙂 Loaded with nutrient-dense ingredients, this frittata makes for a well-rounded meal for breakfast, lunch, or supper.

Leeks contain the stress-reducing bioflavonoid quercetin, olives contain healthy fats and antioxidants, while oregano is a potent antimicrobial and the artichokes help to gently sustain liver function.Continue reading